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Subject: Potato Soup
Newsgroups: rec.food.cooking

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From: SisterIlluminata[at]aol.com
Date: 18 Nov 2005 08:58:24 -0800
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I'm having a few guests over for lunch, and I thought I'd serve a
potato soup. I 'm looking for a thick, almost stew like soup that
doesn't use any meat, and that is heavy on onions.

My mother made a potato soup using lard, but I d rather not use meat
products.

Any other suggestions would be much appreciated.

Potato Soup (Kartoffelsuppe)

2 medium sized onions, diced
1 bunch soup vegetables (carrot, leeks, & parsley)
15g margarine
250g potatoes, peeled and diced
500ml stock
salt
pepper
basil
1 bread roll
15g butter
chives

Saute onions and soup vegetables in margarine.
Boil potatoes and sauteed vegetables in stock until tender. Pass the
soup
through a seive. Reheat and season with salt and pepper and basil.
Cut bread roll into cubes and fry in the butter until browned.
Serve the soup sprinkled with croutons and 2 Tbs finely chopped chives.

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From: Sheldon <PENMART01[at]aol.com>
Date: 18 Nov 2005 09:28:27 -0800
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Butter is considered a meat product.  But go ahead, use the whole
pound, I won't tell.

Sheldon Milkman

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From: SisterIlluminata[at]aol.com
Date: 18 Nov 2005 09:56:08 -0800
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Sheldon wrote:
> Butter is considered a meat product.  But go ahead, use the whole
> pound, I won't tell.

Well, yes, but they don't have to kill the cow...  : )

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From: aem <aem_again[at]yahoo.com>
Date: 18 Nov 2005 10:11:24 -0800
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SisterIlluminata@aol.com wrote:
> Well, yes, but they don't have to kill the cow...  : )

Since it's a somewhat special occasion, I'd go for the classic
vichyssoise.  You can eat it warm if the weather where you are isn't
conducive to a cold soup.   Substituting vegetable stock for chicken
stock probably won't ruin it, nor will margarine for butter, though
neither will help the taste nor your health, that's for sure.    -aem

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From: "Michael \"Dog3\" Lonergan" <dog3[at]invalid.com>
Date: Fri, 18 Nov 2005 20:49:08 GMT
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aem looking for trouble wrote:
> Since it's a somewhat special occasion, I'd go for the classic
> vichyssoise.  You can eat it warm if the weather where you are isn't
> conducive to a cold soup.   Substituting vegetable stock for chicken
> stock probably won't ruin it, nor will margarine for butter, though
> neither will help the taste nor your health, that's for sure.    -aem

I agree but I'd dump the chives and use only leek for the onion 
ingredients. Sister did not say it was vegan did she? 

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sat, 19 Nov 2005 07:27:30 -0600
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Michael "Dog3" Lonergan wrote:
> I agree but I'd dump the chives and use only leek for the onion
> ingredients. Sister did not say it was vegan did she?

She said she'd rather not use meat products.  This implies vegetarian soup,
at least.

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From: Clay Irving <clay[at]panix.com>
Date: Sat, 19 Nov 2005 14:14:36 +0000 (UTC)
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I am going to give a fantastic recipe for Potato Soup from a 1968 cookbook
called "The Cooking of Vienna's Empire". I have made this soup many times.
It is easy to make and it is really, really good!

  Bramborova Polevka (Potato Soup)
  
  Serves 4 to 6
  
  2   pounds boiling potatoes (about 4 medium-sized)
  6   tablespoons butter
  1   cup chopped celery
  1/4 cup diced parsnips (1/2-inch dice)
  1   cup finely chopped onions
  1   cup diced carrots (1/2-inch dice)
  2   tablespoons flour
  1   quart chicken stock, fresh or canned
  1/4 teaspoon marjoram
  1/2 teaspoon salt
      freshly ground black pepper
  1/2 cup chopped mushrooms, fresh or dried (dried mushrooms should be
      soaked and drained)
  
  Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover,
  then peel and dice them in 1/2-inch chunks. Melt butter in a heavy 4-quart
  saucepan or a soup kettle over medium heat. Add the potatoes, celery,
  parsnips, onions and carrots. Let the vegetables cook, uncovered, in the
  butter, stirring them occassionally, for about 10 minutes, or until they
  are lightly browned. Sprinkle the flour evenly over the vegetables, then
  stir them until they are all well coated with flour.
  
  Add the stock, marjoram, salt, a few grindings of black pepper and 
  mushrooms. Bring the soup to a boil on high heat, stirring almost 
  constantly. Reduce the heat to very low and partially cover the pot.
  Simmer for 25 to 30 minutes until the potatoes are tender. Taste for
  seasoning.
  
  Serve in individual soup bowls or in a heated soup tureen.

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From: "Michael \"Dog3\" Lonergan" <dog3[at]invalid.com>
Date: Sat, 19 Nov 2005 15:58:23 GMT
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Jill McQuown looking for trouble wrote:
> She said she'd rather not use meat products.  This implies vegetarian
> soup, at least.

Nix the chicken stock then. It's still workable with a veggie stock. 

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From: ms_peacock <ms_peacock[at]wbsnot.org>
Date: Fri, 18 Nov 2005 12:32:16 -0600
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SisterIlluminata wrote:
> I'm having a few guests over for lunch, and I thought I'd serve a
> potato soup. I 'm looking for a thick, almost stew like soup that
> doesn't use any meat, and that is heavy on onions.
>
> My mother made a potato soup using lard, but I d rather not use meat
> products.

Use leftover baked potatoes to start with.  Saute the onions in a little oil 
if you don't want to use butter until they're very well done.  Add diced 
leftover baked potatoes and whatever other cooked vegetables you want to 
add.  Let them saute until they're warmed thru and add a half to a pint of 
heavy cream and enough milk to make it soupy.  Add whatever other seasonings 
suit you.

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From: prfesser[at]hotmail.com
Date: 18 Nov 2005 14:08:25 -0800
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Dear Sis:

I don't have our recipe handy but can give some general directions for
it, because we make it two or three times a month.  Mince a medium
onion (increase as desired) and saute in a couple tablespoons of
butter.  Cook about two pounds of peeled and cubed potatoes, drain most
of the water.  Add onion, mash some of the potatoes with a hand masher
(degree of mash depending on whether you like lots of lumps or smoother
stuff).  Add about two cups of whole milk, and about half pound of
cubed Velveeta (my apologies to those I have just offended; it melts
more smoothly, that's why.  Hey, don't blame me, it's my wife's
recipe....<grin>).  Add salt, lots of pepper, parsley, and about a
teaspoon of ground mustard.  Heat and stir to melt the cheesoid
substance, serve piping hot.

We usually fry some bacon, use the drippings to saute the onion, and
add the bacon at the end.  Or dice some ham and throw it in.  I've
tried using shredded sharp cheese, stirred in at the end, instead of
Velveeta----the result tastes ok but is appalling to see.

Best regards -- Terry


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